Chef Saba Wahid Duffy Sesame-Crusted Lamb Chops
- Prep time 40Min
- Cook time 1Hr
- Technique Bake, Grill
- Meat Lamb
- Cut Rack
- Serves 6
with Harissa Whipped Sweet Potatoes and Hara Sauce
Ingredients
Glaze
- 1 cup chicken stock
- ¾ cup honey
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp turmeric
Crust
- ½ cup toasted almonds
- 1 tablespoon nigella seeds
- ½ tsp toasted sesame seeds
Lamb
- 2 racks of lamb
- Salt and pepper
Harissa Whipped Sweet Potatoes
- 6 pounds sweet potatoes (about 6 large)
- 1 stick unsalted butter, melted
- ½ cup heavy cream
- ¼ cup harissa
- Kosher salt, to taste
- Freshly ground white pepper, to taste
Hara Sauce
- 1–2 shallots
- 1 cup cilantro and/or parsley
- 2 cloves garlic
- 1 tsp ground cumin
- 1 tsp ground coriander
- ¼ cup red wine or sherry vinegar
- Pinch of chili flakes
- 2 tablespoons lemon juice
- ⅔ cup olive oil
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
Method
Glaze Method:
In a medium sauté pan over medium heat, toast all the spices. Add the honey and mix well. Next, add the chicken stock and bring to a boil over high heat. Reduce the heat and simmer for 20 minutes, or until the glaze reaches the desired consistency.
Crust:
Grind the crust ingredients by hand using a mortar and pestle, lightly toast, and set aside.
Rack of Lamb:
Preheat the oven to 350°F. Heat a grill or grill pan over high heat and coat with a generous amount of oil. Clean and trim the lamb of excess fat, season with salt and pepper, and sear on the grill or in the pan for about 2½ minutes per side, taking care not to burn.
Transfer the racks to a large baking pan and finish in the oven for 12-15 minutes for medium doneness (pink in the center). Remove from the oven and let rest for 10 minutes. Brush with the spice glaze, top with the crust, slice into individual chops, plate and serve.
Harissa Whipped Sweet Potatoes:
Preheat the oven to 400°F. Poke the sweet potatoes several times with a fork and place them cut-side down on a baking sheet. Roast for 30-40 minutes, or until tender, then let cool slightly.
Scoop out the flesh and transfer it to a food processor. Add the melted butter, heavy cream, and harissa, and puree until smooth.
Transfer the mixture back to a large, deep pan. Season with kosher salt and freshly ground white pepper. Keep warm until ready to serve.
Hara Sauce:
Combine all ingredients in a blender or food processor and blend until smooth. Season to taste.
